Takamaka from the Seychelles

Takamaka Creole Craft Series Single Barrel Aged Rum PX Finish Vintage 2012 0.7L 55.3% Single barrel bottling Especially for anniversaries or other special occasions, distilleries like to come up with a limited edition or release a special single barrel bottling. This is also the case with the Takamaka Creole Craft Series Single Barrel Aged Rum. After distillation and the subsequent first maturation phase in a bourbon barrel, the single barrel bottling was also finished in a PX port wine barrel. The second maturation phase in the PX sherry barrel enabled the rum to develop a beautiful reddish amber colour. The aroma when the bottle is opened ranges between elegant fruit notes and soft wood tones. On the palate it also shows clear notes of ripe fruit, reminiscent of sherry. It has also taken on some of the dryness of the rum. A harmonious connection between oak notes and rum has been created. Only 285 bottles were filled!

Takamaka Pineapple Liqueur, 0.7L 25% Those responsible Behind the products from Takamaka is the Trois Freres Distillery, which is located on the main island of the Seychelles, Mahe. If you want to know exactly, a good 20km below the airport on Mahe. The still relatively small and young distillery is privately owned by the D'Offay family, but is already known for its high-quality rum. Liqueur range In addition to the already well-known Coconut Rum from Takamaka, the liqueur range has now been expanded to include another member. What other representative besides coconut could provide a Caribbean flair? Exactly, pineapple! The newest member is the Pinapple Liqueur, or as the locals say 'Takamaka Zanana'. The distillery states that white rum that has been aged for 12 months forms the basis here. This is refined with fresh pineapple juice and then not only brought to drinking strength with sugar water, but also transformed into a liqueur.

Takamaka Dark Spiced 0.7L 38% The history of Takamaka Rum It is generally assumed that good rum comes mainly from the Caribbean or some South American countries. Far too often it is overlooked that rum is produced in almost every country where sugar cane grows. This includes, for example, India, the Canary Islands (Spain) and Africa. One of the most notable rums from Africa is Takamaka Rum. Takamaka Rum is produced in the Seychelles, which are topographically part of Africa, and has earned a very good reputation worldwide. Takamaka Rum is distilled in "The Trois Freres Distillery" founded in 2002 by the brothers Bernard and Richard d'Offay. When developing Takamaka Rum, the brothers worked closely with the islanders in order to optimally match their taste and create the most authentic rum possible. The managing director of the Club Kofferfabrik in Fürth also recognized that Takamaka Rum was particularly successful during a visit to the Seychelles. He brought a few bottles of Takamaka Rum back to Germany as a souvenir. Since Takamaka Rum was very popular among his circle of friends, he began importing it. The history of Takamaka Bay Spiced The rum for Takamaka Rum Dark Spiced is distilled from sugar cane. This is grown on the Seychelles island of Mahé, which is known for its granite-rich soil. Similar to wine, the granite in the soil gives the sugar cane its own "terroir" flavor, which is why rums made from Mahé sugar cane are valued by connoisseurs around the world. After the harvest, the fully ripe sugar cane is pressed and the resulting sugar cane juice is fermented for just under a week. The first distillation of the fermented sugar cane juice takes place in an alembic or pot still. The Takamaka Bay Rum is then produced in a second and third distillation in copper column stills. After distillation, the Takamaka Bay Rum is stored in oak barrels. After the maturation time that the rum needs to harmonize, it is mixed with caramel, lots of vanilla and other local spices in a stainless steel tank. The rum absorbs the aromas from the spices and the result is the Takamaka Rum Dark Spiced! The taste of Takamaka Dark Spiced The caramel-brown Takamaka Dark Spiced initially shows very dominant vanilla aromas on the nose. However, if you leave the nose in the glass for longer, the Takamaka Dark Spiced also reveals a very pleasant spiciness that is initially hidden. On the palate, the Takamaka Dark Spiced is then pleasantly sweet without being too sticky. Very pleasant! The aftertaste of the Takamaka Dark Spiced is also characterized by vanilla, which can still be detected for several minutes after the last sip. The Takamaka Dark Spiced is ideal for use in cocktails and long drinks, but is also a delight when drunk neat!

Takamaka Le Clos Napa Laz Rum 0.5L 53.4%The Takamaka Rum Le Clos Napa Laz December 2022 is an exquisite rum distilled in a copper pot still from fresh sugarcane juice. Produced by the renowned Trois Frères distillery, founded in 2002 by Richard and Bernard d'Offay in Saint-André, this rum impresses with its artisanal precision. During fermentation, the temperature is carefully monitored, and only the finest "hearts" are selected during the distillation process. "Heads" and "tails" are redistilled to extract additional flavors. ``` The final result consists of 16.5% freshly distilled heart of the spirit and 83.5% redistilled blend, giving Takamaka Rum Le Clos Napa Laz 0.5L 53.4% ​​its exceptional complexity and depth. Bottled at 53.4% ​​ABV, it offers a captivating flavor profile: On the nose, fresh and exotic fruit notes with a hint of green pepper emerge. On the palate, it unfolds with minerality, intense fruitiness, and a smooth, rounded character, accompanied by hints of sourdough. The finish is long and lingering with nuances of green pepper and a pronounced minerality.

Takamaka Rum Zenn 0.7L 40% Takamaka - We are the Seychelles Under this motto, the Trois Frères Distillery produces Takamaka Rum, which is representative of the diverse aromas of the 100 or so small islands of the Seychelles. Behind distilleries, be it from the Caribbean, Madagascar or Jamaica, there is often a centuries-old history that is shaped by pirates, mutinies and was usually created to celebrate the wild life or a special person. It is completely different with Takamaka rum: The history of the Trois Frères Distillery actually only begins around the year 2000! Inspired by their grandfather and an old tradition of making rum, the d'Offray brothers founded the rum brand Takamaka. This is intended to capture the 'spirit' of the islands and represent their diversity. Rum Zenn Rum Zenn is part of the 'Seychells Series' and an unaged rum. It is a so-called 'pressed rum' to which wood chips from American oak are added after distillation. These remain soaked in the rum for a certain period of time, which can be between a few hours and a few days, and then filtered out again. It is rich in fruity, fresh sugar cane notes and piquant fruits. There are also spice notes such as cinnamon and slightly spicy pepper notes. Rum Zenn is rounded off with sweet honey notes and the aroma of vanilla.

Takamaka Zepis Kreol St Andre Series 0.7L 43% St. André – Zepis Kreol The Zepis Kreol was distilled in both pot stills and column stills. Before distillation, the molasses rum is mixed with regional spices, which are first macerated in the alcohol. In order to select the perfect blend of herbs and spices, Blender Steve traveled for countless hours to surrounding locations such as Mahe, Praslin and La Digue to select the perfect spice combination. Contrary to what you might think, this was a very lengthy process, because not only did the taste itself and the harmony between the individual spices have to be right, but you also had to think about the future and ensure that supplies were secured. Since Zepis Kreol is also a blend, it is then married with an 8-year-old Bajan Foursquare rum and then matured again for 60 days in ex-bourbon barrels. The taste profile is clearly characterized by oak. There are also other fine spice notes of nutmeg, cinnamon or cloves. Serving suggestion: Try the Takamaka St. André Zepis Kreol in combination with a chilled ginger beer!

Takamaka PTI Lakaz St Andre Series 0.7L 45.1% Takamaka Rum Takamaka Rum describes itself as 'the spirit of the Seychelles'. The aim of its products is to reflect the diversity of the 100 islands and to make each bottle a special drinking pleasure. If you look at the origins of the distillery, it is hard to believe that the rums are now among the most popular in the world. It all began in 2000 when Bernard and his father Robert got hold of a book about distilling at home. The family has always been interested in this hobby and in the production of the island speciality 'Rum Arrangé'. With the desire to produce their own rum, father and son obtained conventional 'components' for distillation, so that they used, for example, the swimming pool as a 'cooling tower' for the condenser and started their own production with yeast and refined sugar. It took a while until they were reasonably satisfied with the results and in 2002 they opened the Trois Frères Distillery, shortly afterwards they were able to deliver the first official rum. Pti Lakaz The PTI Lakaz is one of a total of four products in the distillery's St. André series. The Pti Lakaz is also a blend in this series. Four different kettle rums were used for it, including two from port wine barrels and an 8-year-old molasses rum (Bajan Foursquare). The influence of the port wine barrels ensures a rum that is rich in fruit aromas. In addition, there are finely balanced spice notes such as star anise and a slightly bitter cocoa bean aroma.

Takamaka Extra Noir St. Andre Series 0.7L 43% Extra Noir The production according to a new process and new recipe is very appropriate and you will hardly experience it a second time. The 'Extra Noir' takes place in different stages. A base distillate is made from molasses and is a blend of 'pressed rum', using a ratio of 1/3 and 2/3. For the part that makes up 1/3 of the blend, large wood chips from the Tonnelerie Bossuet are added, which are then left to soak in the alcohol for a good 2 hours. This explains the significantly darker color in direct comparison to its three competitors in the series. After the 'soaking time', a coarse filtration takes place so that some fine wood chips remain. This is followed by a maturation period of another six hours. The same thing happens with the blend, which makes up 2/3. However, for this, ex-bourbon white American oak fines from River Drive Cooperage & Millwork are used. Here, the soaking takes place over seven days before cavitation for six hours. Now both rums are married together and another maturing phase takes place for around 60 days in French oak barrels. Finally, the rum is diluted to a pleasant drinking strength of 43% vol. and, according to the manufacturer, the color is 'refined' with distillery caramel.

Takamaka Koko 0.7L 25% The taste of Takamaka Koko Takamaka Koko can now be found in many bars. Its secret to success is simple - it simply tastes good! Takamaka Koko is characterized by very natural coconut aromas both in the bouquet and on the palate. It never tastes too sweet. Takamaka Koko is ideal for enjoying on ice or in cocktails. In addition to Pina Colada and Coco Daiquiri, connoisseurs recommend enjoying Takamaka Koko with lemonade or a dash of fresh lemon juice.

Takamaka Rum Blanc (White) 0.7L 40,2% The history of Takamaka Rum Good rum comes from Jamaica, Guyana or Cuba. That is the general tenor. However, it is often forgotten that excellent quality rum is also produced in countries such as India, the Canary Islands and Mexico. Even Africa produces noteworthy rum. One of these is Takamaka Bay Rum White, which is produced in the Seychelles. The distillery "The Trois Freres Distillery", which produces Takamaka Rum White, was founded in 2002 by the brothers Bernard and Richard d'Offay. At the time, the brothers had the vision of being able to offer the people of the Seychelles a high-quality regional rum. From the very beginning, it was very important to the founders that the taste of the islanders was really met. For this reason, she developed the Takamaka Bay Rum White together with them and all suggestions and criticism from consumers were taken into account during the production process. The production of Takamaka Rum Blanc The sugar cane for the production of Takamaka Rum White is carefully selected and comes from the Seychelles island of Mahé. Because of its unique soil with granite stone, the "terroir" of this sugar cane can be tasted particularly well. After the sugar cane has been pressed, the juice obtained is fermented for four to five days. Takamaka Rum White therefore falls into the category of "Rhum Agricole" and is not made from molasses like many industrial rums. After fermentation, the basic product for Takamaka Rum White is distilled in a pot or alembic still. This is followed by a second and third distillation in copper column stills, which give Takamaka Rum White its individual character. This is followed by maturation in stainless steel tanks. The taste of Takamaka Rum White The Takamaka Rum White is a classic mixed rum that is suitable for use in a variety of cocktails and long drinks. The bouquet of the Takamaka Rum White is very clear and fresh and clearly shows the aromas of fresh sugar cane. The Takamaka Rum White is also very refreshing on the palate and shows light fruit nuances such as pineapple and mango. The aftertaste is medium-length and shows the full power of the Takamaka Rum White. Overall, the Takamaka Rum White is a very nice rum that can of course also be enjoyed neat, but only finds its true greatness in Daiquiri, Long Island Iced Tea, Cuba Libre, Pina Colada or Mojito! In conclusion, it must be said that the d'Offay brothers have done a great job with the